Note: This is a seattlepi.com reader blog. It is not written or edited by the P-I. The authors are solely responsible for content. E-mail us at newmedia@seattlepi.com if you consider a post inappropriate.

The Dying Art of Home Cooking – Part 1

Cooking has been a specifically human activity ever since our ancestors learned to control fire. In fact, we are the only species on the planet that makes the effort to prepare its food before eating it. In the 17th and 18th centuries, cooking was elevated to a work of art. In particular, French chefs in the service of the aristocracy developed cooking techniques so sophisticated, they remain en vogue today. The invention of fine dining, also known as “gourmet” or “haute cuisine,” dates back to this period. Today’s culinary achievements may be just as impressive, but they are mostly confined to the high-end restaurant industry and certain “reality TV” shows.

Everyday home cooking, on the other hand, is going out of fashion. Fast food, pizza, takeout and frozen dinners are increasingly replacing meals made from scratch. With their ever tighter schedules, it is understandable that people try to cut corners wherever they can. It is hard to put a decent dinner on the table after long hours of work, commute and a thousand other odds and ends cramped into your day. With ravenous family members counting on you to perform miracles in the kitchen night after night, it can be tempting to just wing it once in a while.

Cooking is neither rocket science nor hard labor

So, it shouldn’t come as a surprise that cooking is often considered a chore, if not a nuisance. That is a shame, because the ability to prepare our own food is not only a useful skill, but also an important part of a healthy lifestyle.

It is a myth that all cooking comes down to hard labor. There are plenty of recipes available for quick and tasty meals that can be followed by anyone, even with only a minimum of effort and skill. What matters, however, are the ingredients you choose and also your cooking techniques. The quality of your cooking will only be as good as the ingredients you put in. Continue to Part 2: Stock Up With Healthy Staples

Note: This is a seattlepi.com reader blog. It is not written or edited by the P-I. The authors are solely responsible for content. E-mail us at newmedia@seattlepi.com if you consider a post inappropriate.